Democratic Sentinel, Volume 2, Number 15, Rensselaer, Jasper County, 24 May 1878 — About the House. [ARTICLE]

About the House.

Good bisenit is made with one quart of flour, one table-spoonful of baking powder, butter the size of a walnut; use water, don’t mix stiff, bake quick. A lady writes: “To wash quilts, comfortables, tickiugs, sackings, etc., soak in pure cold water twenty-four hours or more, then rub through warm water with a little soap and rinse well.” It is worth trying. Lemon Jumbles.—One egg, one cup of sugar, oue-half cup of butter, three teaspconfuls of milk, one-half teaspoonful of soda, and one of cream of tartar, juice of two small lemons, and the grated rind of one; mix stiff. A thick flour bag, that will hold twenty-five pounds of flour, is excellent to put hams away in for the summer. Wrap the hams first in brown paper, several thicknesses; tie the bag tightly and hang up. No flies will disturb the hams. Rhubarb ought not to be stewed for pies, but cut the sticks in small pieces; fill your dishes, already lined with the lower crust, and cover thick with sugar. After placing on a thin lid, bake in a moderate oven. Batter Pudding.—One pint of milk, four well-beaten eggs, two cups of flour, one teaspoonful of salt, and a pinch of soda. Bake three-quarters of an hour or boil in a buttered mold or floured bag two hours: serve with sauce, and eat at once. German Puffs.—Three beaten eggs, three cups of milk, three teaspoonsfuls of melted butter, three cups of flour, a small spoonful of salt; pour into nine well-buttered cups, Bame size as used in measuring; bake to a fine brown, and eat aB soon as done with sauce.

Mrs. A. had some marking done with indelible ink, which in washing became partly transferred to the fabric, causing ugly stains which it was feared could not be removed. However, 5 cents worth of cyanide of potassium, obtained at the nearest drug store, dissolved in three table-spoon fids of water, with a little rubbing, entirely took out the blotches without injuring the fabric. Our readers can try this with certainty of success. Pickled Fish.— Clean the fish thoroughly and cut into pieces about five iuehesloug; rub each piece on the cut side witli salt. Take a stone jar which will about hold the fish, put a layer of fish on the bottom, then a few whole peppers and allspice and a blade of mace, then another layer of fish, spice, etc., till the jar is nearly full; theD pour good oider vinegar over it until the fish is quite covered. Tie a paper over the

top of the jar, and cover this with flour paste; this keeps in all steam. Put the jar in the even and bake for three hours. The fish is fit for use as soon as cold, and will keep, in the pickle, for six months. Shad is excellent pickled, as all the bones disappear.